Best 4 Shrimp And Clams A La Plancha Recipes
**Savor the Coastal Delights: A Culinary Journey with Shrimp and Clams a la Plancha**
Embark on a culinary journey to the sun-kissed shores of Spain with the enticing aroma of shrimp and clams a la plancha. This delectable dish, hailing from the vibrant region of Andalusia, captures the essence of coastal living, where the freshest seafood meets the fiery embrace of the plancha grill. Grilled to perfection, the succulent shrimp and clams burst with briny flavors, while the vibrant medley of garlic, paprika, and lemon zest awakens your senses. Dive into this seafood extravaganza and discover a symphony of flavors and textures that will transport you to the heart of the Mediterranean. Our collection of recipes offers variations that cater to diverse tastes, from the classic simplicity of grilled shrimp and clams to the vibrant flavors of a spicy tomato sauce.
SPANISH GRILLED SHRIMP TAPAS (GAMBAS A LA PLANCHA)
Gambas a la plancha is a classic Spanish grilled shrimp tapa dish. This recipe calls for just shrimp, lemon, and salt, and is simple to prepare.
Provided by Lisa & Tony Sierra
Categories Appetizer
Time 9m
Yield 4
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Rinse shrimp and drain. Cut the lemon in half.
- Heat grill or cast-iron frying pan until very hot. Pour in 2 tablespoons olive oil and cover the cooking surface evenly with the oil.
- Place shrimp on the grill or in the pan, sprinkle liberally with salt. Squeeze lemon juice directly over shrimp. Turn shrimp over and sprinkle more salt and lemon juice.
- Shrimp should turn pink and shells should "brown" slightly when cooked. As soon as they are cooked, remove and place on serving platter. Garnish with lemon.
- Enjoy!
Nutrition Facts : Calories 201 kcal, Carbohydrate 4 g, Cholesterol 239 mg, Fiber 1 g, Protein 26 g, SaturatedFat 2 g, Sodium 1220 mg, Sugar 1 g, Fat 9 g, ServingSize 1 pound (4 servings), UnsaturatedFat 0 g
SHRIMP AND CLAMS A LA PLANCHA
Cooking shrimp with their shells on gives them so much more flavor. Here, they're paired with sherry-steamed clams, garlicky beans, romesco, and fresh dandelion greens.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Melt butter with oil in a large cast-iron skillet over medium heat. Add garlic and cook, stirring, until soft and translucent, about 1 minute. Add shrimp and thyme. Season with salt and pepper; cook until shells change color and start to peel away from shrimp, about 2 to 3 minutes per side. Transfer shrimp to a plate.
- Add sherry to skillet; increase heat to medium-high. Bring to a boil and cook until reduced by half, 1 minute. Add clams. Cover with a lid or foil and cook until clams open, about 5 minutes. Discard any unopened clams. Return shrimp to skillet just to reheat. Serve, with beans and some of their broth, a drizzle of oil, pepper, romesco, and greens.
SHRIMP A LA PLANXA
Steps:
- Starting at the thick end of each shrimp, remove 1inch of shell and make a 1inch slit down the exposed flesh. Heat a clean griddle or skillet and wipe down with an oiled cloth. Sprinkle the shrimp with the salt and place on the hot oiled skillet to cook 1 minute. Turn and continue on second side. Finish cooking the shrimp by placing each on the slit end for 1 minute. Serve with the lemon wedges.
RAZOR CLAMS A LA PLANCHA
Another of my new recipes. Always wondered what to do with those long odd-looking creatures on the fish counter, and now I know. Very simple and very tasty as a starter or tapa. The first time I cooked this, I used quite small clams (about 10mm wide) and it was fabulous. The second time, I could only get larger clams (about 20mm wide) and I found these a bit gritty - maybe I didn't soak them for long enough before cooking? I'd go for the smaller ones every time now!
Provided by Snowbunny Andorra
Categories European
Time 4m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Heat a griddle until very hot.
- Add a little olive oil and a single layer of clams, hinge-side down.
- Once the clams have opened fully, turn them over so the meat is in contact with the griddle. (I find that some of the clams will fall out of the shells, so I remove the shells to the serving plate, giving me more room on the griddle).
- Heat for 1 minute, until lightly browned.
- Arrange on a warmed serving plate, drizzle on a little more oil and any juices remaining on the griddle.
- Repeat for any remaining clams.
- Serve with lemon wedges if desired.
Nutrition Facts : Calories 255.3, Fat 22.4, SaturatedFat 3.1, Cholesterol 29.6, Sodium 49.1, Carbohydrate 2.2, Protein 11.1
Tips:
- Prep Seafood Properly: Before cooking, devein and clean the shrimp, ensuring the clams are fully closed. This ensures the seafood is free of impurities, and the clams are fresh.
- Use High-Quality Ingredients: Opt for fresh, succulent shrimp and clams. The quality of your seafood will greatly impact the final dish.
- Seasoning is Key: Don't be afraid to season your seafood liberally. Garlic, lemon, paprika, and salt are classic flavors that pair well with shrimp and clams.
- Don't Overcook: Seafood cooks quickly, so avoid overcooking to prevent rubbery or tough texture. Keep an eye on the seafood during cooking to ensure it retains its tender texture.
- Garnish for Presentation: Enhance the visual appeal of your dish by garnishing it with fresh herbs like parsley, cilantro, or chives. This adds a pop of color and freshness.
Conclusion:
Shrimp and clams a la plancha is a delectable and versatile dish that can be enjoyed as an appetizer or main course. The simplicity of this recipe allows the natural flavors of the seafood to shine through. Whether you're cooking for a special occasion or a casual weeknight dinner, this dish is sure to impress. With its ease of preparation and delicious flavors, shrimp and clams a la plancha is a must-try for seafood enthusiasts. So, gather your ingredients, preheat your plancha, and embark on a culinary journey that will leave your taste buds satisfied.
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